Recipes

 

Recipe of the Month "Sweetheart Sundaes"

  

• 1 (8 oz.) pkg. Shawnee Mills Fudge Brownie Mix
• ½ gal. Hiland Vanilla Ice Cream
• 1 cup Garden Club Strawberry Preserves
• 16 oz. Frozen Sliced Strawberries, thawed, drained

Instructions

Prepare brownies according to package directions, using an 8” square pan.  Cool completely before cutting into 8 squares. For strawberry sauce, slowly heat preserves and strawberries in a small saucepan over low heat until warm.   
To make sundaes, place a fudge brownie in shallow bowl or on plate; top with a scoop of vanilla ice cream.  Spoon the warm strawberry sauce over the top.  Garnish with toasted slivered almonds and a sprig of mint, if desired.  Enjoy!  Makes 8 servings.

Tip: Got leftover strawberry sauce?  Make a quick and tasty strawberry shake by blending strawberry sauce with scoops of vanilla ice cream in a blender.  Add a little milk, if necessary, thinning to desired consistency.  Enjoy!